MICHELE PIZZULO | Personal Chef Service | Calgary
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7/29/2014

Pickled Beets Salad

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Pickled Red Beets, pickled golden beets, pickled turnips, pickled yellow beets, beets powder, pickled red beets encapsulation and balsamic caviar.

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7/16/2014

Sous vide Lamb and Rillettes, Eggplant Caviar, Roasted carrots and Lamb Jus.

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I just love this dish.
So I started from a whole lamb, I saved the saddle and then I cut off the striploin and tenderloin.
I vacuum packed the striploin and sous vided it with garlic and rosemary.
The tenderloin is cooked on the plancha with garlic, rosemary and beurre noisette.
I made a delicious and classic eggplant caviar the day before to intensify the flavour, salted roasted carrots and a few cherry tomatoes.
The lamb rillettes it's made from the trims of the saddle with a lots of spices, then breaded and fried.
The lamb jus was made from its own bones and infused with rosemary and black pepper.

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7/8/2014

Tomato tartare

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I made the tartare using yellow and red tomato concasse, shallots, capers, gherkins, parmesan and balsamic vinegar. Mixed all together and well seasoned. I served it with home made ricotta and focaccia.

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    Chef Michele Pizzulo

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  • About The Chef
  • Dinner Party Menu
  • Canape Style Dining
  • Gustoso Italian Street Food
  • Blog
  • Contact